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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Blueberry Zucchini Bread

[heart_this] · Jul 19, 2010 · 66 Comments

Blueberry Zucchini Bread

Zucchini has to be one of my favorite summer vegetables and this weekend I was in luck as the farmers market was overflowing with them! Of all of the many things that there are to do with zucchini, the one that I keep coming back to time and time again is the classic zucchini bread which I end up making at least once every summer. The farmers market was also full of fresh local blueberries that I could not resist picking up and I knew what I was going to have to use them in, a blueberry zucchini bread! For the recipe, I started out with my basic zucchini bread recipe and added blueberries. Nice and simple eh? I really enjoy this zucchini bread recipe as it always comes out nice and light a moist and good! Some of the things that I like about this recipe include the use of the whole wheat flour and the vanilla yogurt to cut down on the amount of oil that is needed. I tend to use a mix of green and yellow zucchini to give the cake a nice mixture of colours and this year, with the addition of the blueberries the bread was even more colourful that usual. This blueberry zucchini bread is a perfect celebration of summers bounty and I am looking forward to enjoying it for breakfasts for the rest of the week!

Blueberry Zucchini Bread

Blueberry Zucchini Bread

Prep Time: 20 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 30 minutes Servings: 8
ingredients
  • 1 1/2 cups zucchini (grated, squeezed and drained)
  • 3/4 cup brown sugar
  • 1/4 cup oil
  • 1/2 cup vanilla yogurt
  • 1 egg
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup blueberries
  • 1/2 cup pecans (chopped)
directions
  1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
  2. Mix the flours, baking soda, baking powder, salt and cinnamon in a bowl.
  3. Mix the wet and dry ingredients.
  4. Mix in the blueberries and pecans.
  5. Pour the batter into a greased 9×5 inch loaf pan.
  6. Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.
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Bread, Breakfast, Food, Quick Bread, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Caitlin says

    July 19, 2010 at 11:06 pm

    I haven't even read this post but by golly, Kevin, I love the picture. What app/lens/pshop whatever are you using?

    Reply
  2. Beth M says

    July 19, 2010 at 11:28 pm

    It almost looks like Mardi Gras bread with all those flecks of purple, green and gold!

    Reply
  3. Recipe for Delicious says

    July 20, 2010 at 12:16 am

    Oh yeah. That's going to happen. Looks delicious, Kevin.

    Reply
  4. Mrs. Ma'am says

    July 20, 2010 at 12:25 am

    Omg, I have to make this. It looks sooo yummy!

    Reply
  5. Jennifer says

    July 20, 2010 at 12:42 am

    So so pretty!! Fabulous summer bread!

    Reply
  6. Lauren says

    July 20, 2010 at 12:43 am

    Gorgeous! I just stocked my fridge with organic zucchini & blueberries, and now I know exactly what I'm going to be making :). Thanks for a great recipe, Kevin!

    Reply
  7. Tish Boyle says

    July 20, 2010 at 12:46 am

    Beautiful colors, Kevin. Just stumbled onto your blog, and I love it…

    Reply
  8. Jess--Sugar High says

    July 20, 2010 at 12:54 am

    That bread looks amazing!!

    Reply
  9. Satya says

    July 20, 2010 at 1:32 am

    Hi Kevin,
    Your blueberry zucchini bread looks fabulous … the color of blueberry with the bread looks so inviting…

    i have realized food is not just about taste but also the texture and color it presents…

    as a vegetarian i have been experimenting with various ingredients to bring out the best in color and taste…

    i have suddenly got a lot of interest in baking which is new to me.. your blog is awesome i am going check out every vegetarian recipe

    thanks for this wonderfull post… if you get time do visit my blog

    Satya
    http://www.superyummyrecipes.com

    Reply
  10. Bakery Business Cards says

    July 20, 2010 at 2:17 am

    Really good recipe! My family's favorite! I have tried many recipes looking for a great zucchini and this one is the best. Bread will freeze well, and keep in refrigerator for weeks for a good taste after all, that was I did.

    Reply
  11. Velva says

    July 20, 2010 at 3:18 am

    How cool is your zucchini cake-way cool. Looks delightful.

    Reply
  12. Sherri says

    July 20, 2010 at 5:29 am

    The blueberries look so vibrant in this bread. I was at the Farmers Market this weekend and bought a beautiful basket of blueberries. Instead of throwing them in my oatmeal, I'll be making this bread.

    Reply
  13. jose manuel says

    July 20, 2010 at 7:04 am

    Delicioso tiene que estar esto, se ve muy rico. saludos

    Reply
  14. Rosa's Yummy Yums says

    July 20, 2010 at 7:13 am

    What a fabulous combination! So tempting I could lick my screen…

    Cheers,

    Rosa

    Reply
  15. Joanne says

    July 20, 2010 at 10:15 am

    I love this bread especially with your healthifications!

    Reply
  16. Japan Dish says

    July 20, 2010 at 11:32 am

    I never thought to make a blueberry version of zucchini bread before. This looks great!

    Reply
  17. Gloria says

    July 20, 2010 at 3:05 pm

    I love blueberries and this zucchini bread look delicious! Lovely and georgeous pictures Kevin, I love your recipes,xx gloria

    Reply
  18. Fat Girl vs. World says

    July 20, 2010 at 3:16 pm

    I will be making this… maybe even throw some chocolate chips in there…

    Reply
  19. Cheryl says

    July 20, 2010 at 3:41 pm

    What a nice combination, I wouuld not have thought to pair those together, great idea!

    Reply
  20. Rebecca says

    July 20, 2010 at 3:44 pm

    Thanks for the great idea! These are 2 things I have in abundance and have been trying to use them in different ways. Great idea to combine the two! Can hardly wait to try!

    Reply
  21. Anonymous says

    July 20, 2010 at 4:07 pm

    Love this bread! I've made blueberry lemon bread before, but never thought to add blueberries to zucchini – yum!

    Thanks Kevin!

    Reply
  22. Ana Powell says

    July 20, 2010 at 7:04 pm

    I really love your recipe and I will definitely bake it.
    Great combination of ingredients and colours ♥

    Reply
  23. Natalie says

    July 20, 2010 at 7:44 pm

    fruit and veggies all in a pretty (and delicious!) loaf? love it! i have everything for this in my fridge, i just have to keep my hubby out of the blueberries long enough to make it 🙂

    Reply
  24. eatme_delicious says

    July 20, 2010 at 8:18 pm

    Gorgeous bread!

    Reply
  25. Chef Fresco says

    July 20, 2010 at 10:24 pm

    Nice choice to add blueberries! Adds a great color too.

    Reply
  26. Claudia says

    July 20, 2010 at 10:42 pm

    I have a bumber crop of zucchini as well as blueberries (the blueberries have taken over MN this year – yay!). This is so different from my zucchini recipe – I have to try it – love the addition of yogurt – love the moist crumb… love the color… getting redundant with the word "love."

    Reply
  27. Carla says

    July 21, 2010 at 12:43 am

    Oh my, I am going to make this and have some for breakfast. I love your recipes.

    Reply
  28. elly says

    July 21, 2010 at 1:14 am

    What a great way to use some lovely seasonal produce! I love using whole wheat flour and yogurt in quickbreads, too.

    Reply
  29. Ruth Daniels says

    July 21, 2010 at 10:38 am

    That is one spectacular looking zucchini bread. Too bad I just gobbled up the blueberries I just picked up at the farmers market. Guess I'll just have to be there early on Saturday.

    BTW, congratulations on being chosen as one of the top 45 cooking blogs – well deserved.

    Reply
  30. Katy says

    July 21, 2010 at 3:36 pm

    So, what you're saying is that this bread is healthy and good for you, right? We are totes making this!!!

    Reply
  31. Pam says

    July 21, 2010 at 5:17 pm

    It looks delicious and will be getting some zucchini at the farmer's market! You have a great blog!

    Reply
  32. [email protected] says

    July 21, 2010 at 6:14 pm

    A-M-A-Z-I-N-G!

    I never would have thought of putting those together AND using the yellow and green zucchini, it looks fantastic, I am totally going to make this!

    Reply
  33. Secret Restaurant Recipes says

    July 21, 2010 at 10:27 pm

    Just stumbled upon your blog. The picture looks amazing.

    Was this your first time making this bread?

    Reply
  34. Michelle says

    July 22, 2010 at 10:20 pm

    I can't wait to make this.Thank you for sharing this recipe..

    Reply
  35. Avanika [YumsiliciousBakes] says

    July 23, 2010 at 5:53 pm

    That bread looks so festive with all the color from the blueberries 🙂

    Reply
  36. Ingrid says

    July 23, 2010 at 11:49 pm

    Great picture and it looks O so yummy!

    Reply
  37. Anonymous says

    July 26, 2010 at 2:39 am

    The color of the blueberries are distinctive. Beautiful, actually…..

    I get the distinct idea the bllueberry zucchini bread is being made all over the world.

    Reply
  38. Anonymous says

    July 26, 2010 at 2:39 am

    The color of the blueberries are distinctive. Beautiful, actually…..

    I get the distinct idea the bllueberry zucchini bread is being made all over the world.

    Reply
  39. Elizabeth says

    July 26, 2010 at 2:30 pm

    Made it this weekend after a trip to the farmer's market. Was absolutely delicious! So moist. Thank you!

    Reply
  40. Lauren @ vegology says

    July 27, 2010 at 2:26 am

    This looks delicious! I have never thought to add blueberries to my zucchini bread but I am definitely trying it for my next batch!

    Reply
  41. esther says

    July 29, 2010 at 12:08 pm

    I've been looking for a good zucchini bread recipe, but with blueberries too? I'm trying this NOW.

    Reply
  42. Doris says

    August 2, 2010 at 6:16 pm

    Kevin, this recipe is wonderful! I baked it this morning and took a bite of it 15 minutes ago. I only had a cup of shredded zucchini (green) which I peeled (don't think I was supposed to) and instead of pecans, I used pistachios and almonds since that's what I had on hand. Can't wait to eat this with my fruit smoothies for breakfast the rest of the week.

    Reply
  43. Ana Powell says

    August 21, 2010 at 7:09 am

    Hi Kevin
    I hope you are OK.
    Made your zucchini bread and posted today. I`ll be baking it many more times. Many thanks, great recipe.
    Have a great weekend ♥

    Reply
  44. C says

    June 16, 2011 at 3:53 am

    That is, quite possibly the most beautiful loaf of bread I've ever seen.

    Reply
  45. Anonymous says

    August 26, 2011 at 3:16 am

    Re: the vanilla yogurt – what percentage of fat? I usually buy Liberty Svelte Organic Yogurt – it's basically 0%. Does 2% work?

    Reply
  46. Kevin says

    August 29, 2011 at 9:19 pm

    Anonymous: 2% yogurt works great and it is what I normally use here.

    Reply
  47. ღ Mrs ღ H20 ღ says

    July 29, 2012 at 11:40 pm

    Made this tonight!! Haven't even tasted it yet but I can tell you my house smells FANTASTIC!

    Reply
  48. kasia077 says

    July 30, 2012 at 2:12 pm

    I made this with plain yogurt this weekend and it turned out fantastic.

    Reply
  49. Michelle Taupier says

    October 9, 2012 at 12:47 am

    Thank you for the lovely zucchini blueberry bread recipe! I have been searching for healthy breads that my 6 year old can eat in the car. I made your bread yesterday and it came out beautiful. I have a question about adding more flavor to the bread. I could not add nuts (nut free school)and used a little less cinnamon (not a big fan). My cousin suggested I add some lemon zest and brown sugar on top for the kids. I was thinking some nutmeg. What do you think about lemon zest with cinnamon??? Thanks for your help with this.

    Reply
  50. Kevin says

    October 9, 2012 at 6:52 pm

    Michelle Taupier: Glad you enjoyed it! Lemon and blueberry is a fabulous combo and it would definitely work in this bread!

    Reply
  51. Anonymous says

    March 12, 2013 at 3:22 pm

    Kevin, your blog is awesome! You have yet to steer me in the wrong cooking direction. I simply love every single recipe..and my pinterest boards are bascially all Kevin recipes. Thank you for all that you do.

    Reply
  52. Anonymous says

    July 27, 2013 at 7:38 am

    Great stuff, we were looking for a new recipe to try and ran across your blog. Very yummie! May just have to try this dish. Thanks for sharing

    Reply
  53. Anonymous says

    July 27, 2013 at 5:26 pm

    Any suggestions for yogurt substitutes to veganize this? Would soy milk with a drop of vinegar serve the same purpose?

    Reply
  54. kevin says

    July 31, 2013 at 5:49 pm

    Anonymous: Applesauce would be a great substitute!

    Reply
  55. Anonymous says

    September 3, 2013 at 1:33 am

    Do you think this would work for muffins?

    Reply
  56. kevin says

    September 3, 2013 at 1:02 pm

    Anonymous: Yes these would work as muffins! The baking time would be closer to 20 minutes in muffin form.

    Reply
  57. Donna M. May says

    September 3, 2013 at 3:21 pm

    Kevin, I made these as muffins and they are the BEST darn muffins I have ever made/eaten! My bake time was about 30 minutes at 375. Thanks for this wonderful recipe!

    Reply
  58. Teresa A says

    September 4, 2013 at 8:22 pm

    I've made this recipe twice now. Once as bread, the other as muffins. It turned out wonderfully both times. Thanks for the recipe, it's definitely a keeper!

    Reply
  59. Fern @ To Food With Love says

    September 13, 2013 at 2:10 pm

    That's beautiful! I'll have to make these soon, thanks for the recipe!

    Reply
  60. just beth says

    July 10, 2017 at 6:44 pm

    Just sliced into the loaf I baked this morning. A beautiful looking bread and the taste is fabulous! It's still a bit warm to cut, which may explain why it's crumbling a bit. But I'll be making this one again. I keep forgetting to buy more unbleached flour (Bob's Red Mill) so used 1-3/4 c of whole wheat pastry flour and added a tsp of vanilla to the plain yogurt and used local walnuts. Definitely not dry so I may just stick with it this way. And, thinking back, except for the vanilla, sugar, cinnamon, oil, bp and salt, everything's local! Thanks for the recipe!

    Reply
  61. Michelle Lechner says

    July 31, 2018 at 6:15 pm

    I was wondering if you could use coconut flour almond flour for this recipe so it would be more Paleo or keto?

    Reply
    • kevin says

      August 4, 2018 at 4:46 pm

      I have not tried this with coconut flour. I would start with 1/2 cup of coconut flour and 6 eggs if I were to try it.

      Reply
  62. Patsy Ansted says

    July 8, 2019 at 8:56 am

    Can’t wait to make it, love blueberries and quick breads, yum!

    Reply
  63. Liette Rudy says

    September 7, 2020 at 5:07 pm

    Kevin this looks so wonderful but was wondering if I could use frozen blueberries instead?? Tks

    Reply
    • kevin says

      September 8, 2020 at 9:30 am

      Yes you can and you can put them in frozen.

      Reply
      • Liette Rudy says

        September 9, 2020 at 12:19 pm

        Tks Kevin. Can’t wait to do this recipe and I have a big bag of wild blueberries. Nice way to use them. I do enjoy your blog Kevin!

        Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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